Description

This gluten-free stuffing recipe offers a savory and aromatic side dish perfect for holiday meals or any comforting dinner. Made with Canyon Bakehouse Heritage Style Honey White bread cubes, sautéed onions and celery, and a blend of herbs, this stuffing is moistened with chicken or vegetable broth and baked to golden perfection. It can also be adapted for stuffing inside a turkey or cooked on the stovetop for convenience.

Ingredients

Scale

Gluten-Free Bread

1 (24 oz.) loaf Canyon Bakehouse Heritage Style Honey White bread (or 9 cups of bread cubes)

Butter and Vegetables

¾ cup butter (or dairy-free butter)
1 medium yellow onion, chopped
4 sticks celery, thinly sliced

Herbs and Seasonings

1 ½ teaspoons dried thyme leaves
½ teaspoon ground sage
½ teaspoon rosemary
1 teaspoon salt
½ teaspoon pepper

Liquid

2 cups chicken or vegetable broth (3 cups for a wetter stuffing)

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Instructions

Prepare the Bread Cubes: Let the gluten-free bread slices air dry for 1 to 2 hours, or up to 2 days depending on how dry you want them. Then cut into 1-inch pieces to make bread cubes.
Sauté Vegetables: In a Dutch oven over medium heat, melt the butter. Add the chopped onion and thinly sliced celery. Cook until the onion becomes soft and translucent, about 5-7 minutes.
Add Seasonings: Stir in the dried thyme, ground sage, rosemary, salt, and pepper. Adjust seasoning amounts to your taste preference and mix well.
Combine Bread and Vegetables: Add the bread cubes to the sautéed vegetables and herbs. Mix until the bread is evenly coated with the butter and seasonings.
Add Broth: Drizzle the chicken or vegetable broth over the bread mixture. Toss gently to combine until the bread absorbs the liquid evenly. For stuffing a turkey, omit the broth to allow turkey juices to moisten the bread.
Bake the Stuffing: Transfer the mixture to a greased 2.5-quart casserole dish and bake in a preheated oven at 350°F (180°C) for 35 to 45 minutes until the top is golden and the stuffing is heated through.

Notes

If you do not have a Dutch oven, a large boiling pot or pan works well for sautéing the vegetables and mixing the stuffing.
When stuffing a turkey, omit the broth so the turkey drippings can moisten the stuffing naturally; however, expect the stuffing to be softer or slightly mushy.
Both fresh and stale gluten-free bread can be used—stale bread tends to absorb liquids better.
Use either chicken broth or vegetable broth depending on your preference or dietary needs.
Turkey drippings can be used as a flavorful substitute for broth.
For a heartier stuffing, add ½ to 1 pound of cooked sausage.
To finish the stuffing stove-top style, cover and cook for 3-5 minutes, then stir and cook for an additional 1-2 minutes until the broth has been absorbed.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 3g
Sodium: 450mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg